| 一种硬质蒙古干酪成分组成和风味化合物分析研究 |
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| 引用本文： | 李博,张亮,高鑫. 一种硬质蒙古干酪成分组成和风味化合物分析研究[J]. 中国酿造, 2015, 34(5): 157. DOI: 10.11882/j.issn.0254-5071.2015.05.036 |
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| 作者姓名： | 李博 张亮 高鑫 |
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| 作者单位： | 1.上海工会管理职业学院健康安全系，上海201415；2.上海交通大学医学院，上海200240 |
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| 基金项目： | 上海市高校选拔培训优秀青年教师科研专项基金资助项目 |
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| 摘 要： | 对蒙古干酪的成分和风味化合物进行了系统研究。结果表明，蒙古干酪的水分含量为24.13%，脂肪含量为10.24%，粗蛋白质含量为52.45%，pH值为3.57，符合其低水分含量、低脂、高蛋白、偏酸性的特点。通过固相微萃取-色谱-质谱联用(SPME-GC-MS)方法对蒙古干酪中的风味化合物进行分析，共检出15种风味化合物，包括4种羧酸类、3种醇类、7种酯类和1种其他类化合物。其中，羧酸类相对含量最高。
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| 关 键 词： | 蒙古干酪 成分组成 风味化合物 |
Determination of chemical ingredients and volatile compounds of Mongolian cheese |
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| LI Bo,ZHANG Liang,GAO Xin. Determination of chemical ingredients and volatile compounds of Mongolian cheese[J]. China Brewing, 2015, 34(5): 157. DOI: 10.11882/j.issn.0254-5071.2015.05.036 |
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| Authors: | LI Bo ZHANG Liang GAO Xin |
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| Affiliation: | 1.Department of Health and Security, Shanghai Vocational Management College of Trade Union, Shanghai 201415, China;
2.School of Medicine, Shanghai Jiao Tong University, Shanghai 200240, China |
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| Abstract: | The chemical ingredients and volatile profile of Mongolian cheese were studied. Results showed that the content of moisture, fat, crude protein in the Mongolian cheese was 24.13%, 10.24%, 52.45%, respectively, and pH value was 3.57, which met the characteristics of low moisture, low-fat, high protein and acidity. The volatile compound of the Mongolian cheese was studied by SPME-GC-MS, a total of 15 compounds were detected, including 4 acids, 3 alcohols, 7 esters and 1 other compound which could not be classified in these groups. The relative content of carboxylic acids were the highest in the Mongolian cheese. |
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| Keywords: | Mongolian cheese chemical ingredients volatile compounds |
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